Patricia Wells' Spring Asparagus Soup

Makes 4



  1. 1 of 1 In a 5-quart pot, combine olive oil, sea salt and leek. Cover and cook over medium-low heat about 5 minutes, until soft. Add asparagus; cover and cook anther 5 minutes. Add chicken stock; cover and bring to boiling. Reduce heat and simmer 15 minutes. Puree soup in blender or food processor, then pass through the fine blade of food mill until perfectly smooth.
Nutrition Information for Patricia Wells' Spring Asparagus Soup
Servings Per Recipe: 4
Per Serving: